This recipe is sure to please the demanding palate of any chocoholic. It's a super moist, rich decadent chocolate experience. The optional addition of your favorite chocolate liqueur gives this cake an extra layer of lusciousness.

Double Chocolate Bundt Cake
1/2 pound (2 sticks unsalted) butter at room temperature
3 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
6 eggs
2 1/2 cups all-purpose flour, sifted twice then measured
1/2 cup unsweetened cocoa powder
1 cup sour cream
1/4 cup chocolate liqueur(optional)
1/8 teaspoon of salt

Chocolate Ganache Glaze
2/3 cup of semi-sweet chocolate chips
2/3 cup of heavy cream

Preheat oven to 350º F. Butter and flour 10" Bundt pan.

Wisk together the dry ingredients and set aside. In the bowl of
an electric mixer, using the paddle attachment, beat the butter
at medium speed until creamy, about 1 minute. Gradually beat
in the sugar and continue to beat until light, about 3 minutes.
Add the vanilla and almond extract. Beat in the, eggs one at
a time, until thoroughly incorporated.

At low speed, alternately add the flour mixture and sour cream
(chocolate liqueur) in small amounts, beginning and
ending with dry ingredients. Mix just until blended.

Pour the batter into the prepared Bundt pan and bake for 1 hour, or until cake is firm to the touch and a cake tester inserted in the center comes out clean. Cool cake in the pan for 15 minutes, then turn out onto a rack and cool completely.

For the Chocolate Ganache Glaze Place the cream in a heavy bottom sauce pan and heat until bubbles begin to form around the edge of the pan.

Place semi-sweet chocolate chips in a heat proof bowl.

Pour the boiling cream over the chocolate and let rest,
untouched for 30 seconds.

Slowly begin whisking, starting from the center and working out, until chocolate is completely melted.

Pour glaze over the top of cooled cake letting it run down the sides. Allow the glaze to set before serving.